Cleveland Style Russian Tea Cakes
Delight in the nutty, buttery goodness of Cleveland Style Russian Tea Cakes, a regional twist on the classic holiday cookie! These tender, melt-in-your-mouth treats feature a unique boost of earthy flavor from buckwheat flour, paired with the rich crunch of roasted pecans. Perfectly sweetened and rolled in powdered sugar for an irresistible snowy finish, these cookies are a must-have for any festive occasion. Quick to prepare in just 20 minutes and baked to golden perfection in under 12, they’re ideal for holiday baking marathons or anytime you crave a nostalgic bite with a modern spin. Serve them as a delightful accompaniment to tea or coffee, or package them up for an elegant homemade gift. With their distinctive ingredients and crowd-pleasing appeal, these tea cakes will quickly become a family favorite!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 60 grams powdered sugar
- 2 teaspoons vanilla extract
- 180 grams all-purpose flour
- 40 grams buckwheat flour
- 0.25 teaspoons salt
- 100 grams roasted pecans (finely chopped)
- 120 grams powdered sugar (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and powdered sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, buckwheat flour, and salt to evenly combine.
Gradually add the dry ingredients to the butter-sugar mixture, mixing until a crumbly dough forms.
Fold in the finely chopped roasted pecans to evenly distribute them throughout the dough.
Using your hands, roll about one tablespoon of dough into small balls and place them on the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the bottoms are lightly golden, being careful not to overbake.
Let the cookies cool for about 5 minutes on the baking sheet, then carefully transfer them to a wire rack to cool completely.
Once the cookies are completely cool, roll them generously in powdered sugar until fully coated. For a thicker coat, roll them in powdered sugar a second time.
Store the Cleveland Style Russian Tea Cakes in an airtight container at room temperature for up to one week, or freeze for longer storage. Serve and enjoy!
Nutrition Facts
Calories |
3860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.3 g | 344% | |
| Saturated Fat | 120.0 g | 600% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 360.9 g | 131% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 180.8 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 861 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
